Chicken Teriyaki Onigiri

INGREDIENTS

• 300g Short-Grain Rice
• 360ml Water
• 400g Chicken Thigh
• 4 tbsp Soy Sauce
• 4 tbsp Mirin
• 4 tsp Sugar
• 2 slices Nori
• 4 tsp Cooking Oil
• 1 tsp Salt

STEPS

1. 1

   Rinse 300g of short-grain rice under cold water until the water is mostly clear. Put it in a saucepan with 360ml of water, cover, and leave to soak for 10 minutes.

   ⏱ 10 min

2. 2

   Bring the covered rice to a boil over medium-high heat, then reduce to low and cook for 12 minutes. Turn off the heat and leave covered for 10 minutes.

   ⏱ 12 min

3. 3

   While the rice cooks, trim the chicken thigh and cut it into small 1 cm pieces. Keep the raw chicken on a separate board and wash your hands and utensils after handling it.

4. 4

   Mix 4 tbsp of soy sauce, 4 tbsp of mirin, and 4 tsp of sugar in a small bowl.

5. 5

   Heat 4 tsp of cooking oil in a nonstick skillet over medium heat. Add the chicken pieces and pan-fry for 8 to 10 minutes, stirring frequently, until browned, opaque throughout, and the juices run clear.

   ⏱ 8 min

6. 6

   Pour the teriyaki mixture into the skillet and simmer for 3 to 4 minutes, stirring, until the sauce is glossy and coats the chicken. Confirm the thickest chicken piece reaches 75°C for 30 seconds.

   ⏱ 3 min

7. 7

   Fluff the cooked rice with a rice paddle and gently mix in 1 tsp of salt. Let the rice cool until it is warm enough to handle, about 5 minutes.

   ⏱ 5 min

8. 8

   Wet your hands with water. Shape a small handful of rice into a flat oval, place a quarter of the chicken teriyaki filling in the center, cover with more rice, and press firmly into a triangular onigiri. Repeat to make four onigiri.

9. 9

   Cut 2 slices of nori into four strips and wrap one strip around each onigiri just before serving.